SEVENTY HAMBURGER (GROUND BEEF) RECIPES (PART ONE -- 40 RECIPES) http://www.geocities.com/pcawizman/index.html Saturday Supper Pie 1 prepared pie crust 1 pound ground beef 3/4 cup chopped onion 1 teaspoon oregano leaves 1/2 teaspoon salt 1/2 teaspoon pepper 4 eggs 1/2 cup milk 1 cup Monterey Jack cheese 2/3 cup canned pizza sauce 2 tablespoons Parmesan cheese In skillet, brown the ground beef and onion, drain. Add the oregano, salt, and pepper, set aside. Beat eggs and milk together, add cheese and meat mixture. Pour into pastry shell. Bake at 375 degrees for 30 minutes or until knife inserted into center comes out clean. Remove from oven, pour pizza sauce over top and sprinkle with grated Parmesan cheese. Return to oven for about 5 to 10 minutes. --------------------------------------------------------------------------------- 2. Hanky Pankies 1 (1 lb.) pkg. hamburger meat 1 (1 lb.) pkg. sausage (bulk pack) 1 (1 lb.) pkg. Velveeta cheese (Mexican for spicy) Cook together; drain well. Add: Once melted, place by the spoonful on top of Pepperidge Farm mini pumpernickel bread. Place on cookie sheet and put in freezer for 10 minutes. Toss into plastic Ziploc baggie. To serve, place on cookie sheet and bake at 350 degrees for 15 minutes. Great for preparing ahead of time!! --------------------------------------------------------------------------------- 3. Taco Dip Black and/or green olives, sliced Green onions & tops, chopped Chopped, seeded tomatoes Shredded cheese Browned hamburger Spread thin layer of Philadelphia cream cheese (light is fine) on a large plate. Pour salsa picante sauce (thick and chunky). Cover with: The options are yours. Scoop up with tortilla chips when eating. --------------------------------------------------------------------------------- 4. Hobo Dinners To serve four you will need four 1 pound coffee cans 1 pound ground beef 4 medium potatoes small can green beans small can carrots 2 onions 4 ears of corn (small), or 2 large ones cut in half Make the ground beef into four patties, placing in bottom of coffee can. Next slice the potatoes and onions, putting them on top of patty. Drain the green beans and carrots add to the top of rest. Next put the ear of corn, salt and pepper to taste and a pat of butter. Cover can with aluminum foil, bake at 350 degrees for 1 hour. Nice thing about this one is you can change the veggies to each person taste. --------------------------------------------------------------------------------- 5. Tater Tot Casserole 1 pound ground beef 1 package dry onion soup mix 1 can cream of mushroom soup (other creamed soups work well also 1 can Durkees fried onion rings 1 cup shredded cheese Mix ground beef and onion soup put into bottom of 9x13 pan. Meat will be thin. Pour soup over top of meat, then put a layer of onion rings. Top with tater tots and bake at 350 degrees for 35 minutes. Remove from oven put shredded cheese on top and return to oven for about 10 minutes or until cheese has melted. --------------------------------------------------------------------------------- 6. Easy Hamburger 'Roast' 4 lbs very lean ground beef (or chuck round) 1 cup cream mushroom soup 1 pkg dry onion soup mix Line pan with aluminum foil. Put the meat on the foil. Make a large mound of the meat and pound it to make the mound firm. Spoon the undiluted soup over the meat and sprinkle with onion soup mix. Seal with another piece of foil. Make tight seal. Bake at 300 degrees for 4 hours. Makes its own delicious gravy. --------------------------------------------------------------------------------- 7. Taco Soup 1 lb. ground beef 1 32 oz. can whole tomatoes 2 8oz. cans tomato sauce 1 medium onion chopped 1 15 oz. can kidney beans 1 15 oz. can whole kernel corn 1 Cup water 1 pkg. taco seasoning mix sour cream, grated cheese, and tortilla chips Brown meat and onion. Add remaining ingredients. Do NOT drain canned items. Slightly mash tomatoes before adding to the soup. Simmer for 10 min. Put corn chips in the bottom of your bowl, pour soup over the chips. add a dollop of sour cream, sprinkle with cheese and chopped olives. --------------------------------------------------------------------------------- 8. Fast, Easy Enchiladas 2 lbs. ground beef, browned and drained 1 lg can Wolf's Chili without beans 1 lg can cream of chicken soup Blend together. You can season to taste if you like other spices, onions etc. Add this to the beef while browning. Spoon mixture into softened tortillas (warmed on both sides a few seconds in a pan or in the microwave) and place, seam down in a 9x13" casserole dish. This will make approximately 2 dishes, depending on how full you fill your tortillas. There should be enough left to spread over the top and then sprinkle all the cheese you want over the top and bake until bubbly in a 350 degree oven. These are so easy and really good. They are also freezer-friendly. --------------------------------------------------------------------------------- 9. Impossible Taco Pie 1 lb. lean Ground Beef 1/2 cup Onion, chopped 1 package Taco Seasoning Mix 1 can Green Chilies, drained and chopped 1 1/4 cup Milk 2 whole Eggs 1 cup Bisquick Baking Mix 1 fresh Tomato, chopped 1/2 cup Mozzarella cheese, grated Pre-heat oven to 400-F degrees and lightly grease a pie tin with non-stick cooking spray. In a large skillet over medium heat, brown the ground beef and onion until well cooked, and drain off any excess fat. Stir in the taco seasoning mix and spread the mixture out on the pie tin. Sprinkle the top of the beef with the chopped green chilies. In a mixing bowl, beat together the milk, eggs, and baking mix with a whisk until well blended. Pour the mixture over the top of the meat and chilies. Sprinkle tomato and cheese over the top and bake for about 25 to 30 minutes until cooked through. Let stand 5 minutes to set before slicing and serving. --------------------------------------------------------------------------------- 10. Hamburger Soup 1 LB. ground beef 1 large onion (chopped) 1 qts canned tomatoes 2 cups diced potatoes 3 cups water 3-4 bouillon cubes 1 cup sliced carrots 1/4 head chopped cabbage salt & pepper to taste Brown the hamburger and onions together until hamburger is cooked through, drain grease mix all other ingredients and cook till ready to eat. --------------------------------------------------------------------------------- 11. Poor Man's Soup 1 lb. lean Ground Beef 4-6 Potatoes, peeled and cut into bite-size chunks 2 to 4 cups Milk Amount of milk depends on quantity of soup you want to make) 1 or 2 Onions, chopped 2-3 cups uncooked Macaroni Salt and Black Pepper to Taste In a large skillet over medium heat, brown the ground beef and drain off any excess liquids. Meanwhile, in another large saucepan over high heat, bring the potatoes to the boil, then reduce the heat to medium and cook until just tender, about 15 minutes. Pour off half the water. Add the browned ground beef to the potatoes and remaining water, along with the desired quantity of milk, the chopped onions, and the uncooked macaroni. Simmer until macaroni is cooked. --------------------------------------------------------------------------------- 12. Sour Cream Enchiladas 1 lb hamburger 1 16-oz can refried beans 1 can black olives, cut up 1 can enchilada sauce 1/3 cup salsa flour tortillas grated cheese onion to taste Fry hamburger and mix with beans, olives, salsa, and onion. Roll up large spoonfuls in tortillas. Pour enchilada sauce to cover bottom of 13x9 pan, place rolled-up tortillas in pan and cover with rest of sauce. Sprinkle with grated cheese. Cook 15 minutes at 350 F. May be served with sour cream on top if desired. --------------------------------------------------------------------------------- 13. Beef Noodle Casserole 2 lb lean ground beef 2 cloves garlic, pressed 1 large onion, chopped fine 2 15-oz cans tomato sauce 1 Tbsp dried basil 1 8-10 oz pkg egg noodles 1 cup shredded cheddar cheese 1 8 oz pkg cream cheese, room temperature 1/2 cup sour cream 1/2 cup milk In a 10-12 inch skillet over medium heat, stir beef until crumbly and browned; drain. Stir in garlic, onion, basil and tomato sauce. Cover and simmer 30 minutes to blend flavors. Cook noodles in salted water for about 8 minutes; drain. Spoon meat mixture into a 13x9 casserole dish; top evenly with noodles. Sprinkle with cheddar cheese. Whip the cream cheese, sour cream, and milk; pour over noodles. Bake, covered, in a 350 F oven until heated through (about 20-30 minutes). Can be made a day ahead and chilled. If so, allow 1 hour to cook in oven. --------------------------------------------------------------------------------- 14. Taco Bake 1 lb. lean ground beef 1 package *1.25 oz* taco seasoning 2 cups chicken broth 1/4 cup flour 1 cup sour cream 1 pkg. corn or tortilla chips 2 cups shredded cheddar cheese 1/2 cup sliced green onions with tops Brown meat until crumbly and drain fat. Add taco seasonings blend well. In small bowl combine broth and flour. Add to meat mixture and bring to boil to thicken liquid. Stir in sour cream. Blend well. In 13 X 9 X 2 pan, place 1/2 of chips, top with 1/2 of beef mixture, 1/2 of cheese, and 1/2 green onions. Layer again with remaining ingredients, ending with green onions. Bake uncovered at 375 degrees, for 20 mins. Let stand 5 min. before serving. --------------------------------------------------------------------------------- 15. Onion Hamburger Casserole 1 lb. hamburger 8oz. tomato sauce 1 pkg onion soup mix 2 Tbs flour 2 C. water 1 1/2 C. macaroni (cooked) 1 C. cheese Brown hamburger. Stir in flour. Add tomato sauce, water, and soup. Simmer 5 min. Mix in macaroni. Put in casserole dish and top with cheese. Bake at 350 for 45min. --------------------------------------------------------------------------------- 16. Beefy Mexican Lasagna 1 pound ground Beef 1 can (16 oz) tomatoes chopped 1 pkg. Taco seasoning 1 large onion chopped 1 carton (12 oz) cottage cheese 1 ½ cups shredded cheddar cheese 2 eggs 12 corn tortillas 1 small can green chilies Brown and drain beef, add tomatoes, seasonings, onions and green chilies. Simmer 5 minutes. In a separate bowl combine cottage cheese, 1 cup cheddar cheese and eggs. In a 9x13 pan layer with tortillas ( 6 or more) over lapping edges and sides of the pan. Put all of the beef mix on tortillas, then add 3 or more tortillas on top, then all of the cheese mixture. If desired add more tortillas. Bake covered 350 degrees 45 minutes. Sprinkle cheese an onions on top. Bake 5 minutes more. Garnish with tomatoes. --------------------------------------------------------------------------------- 17. OLD SETTLER'S BEANS 1 1/2 lbs ground beef 1/2 lb. bacon 1 small onion Cut bacon into pieces, chop onion. Cook ground beef, bacon and onion until meat is browned and onion is tender. Mix together: 1/3 C. brown sugar 1/2 C. white sugar 1/4 C. ketchup 1/4 C. BBQ sauce 2 Tbs. molasses or honey 2 Tbs. mustard 1/2 tsp. chili powder 1 tsp. salt 1/2 tsp. pepper 1 can each: Baby butter beans Ranch Style Beans Large can pork & beans Add ground beef mixture to above ingredients and bake at 350 degrees for about 1 hour. --------------------------------------------------------------------------------- 18. Hamburger Corn Pie 1 lb. ground beef 1/4 lb. bulk pork sausage 1 small onion, chopped 1 clove garlic 1 can (16 oz) tomatoes (any type-chopped, stewed etc) 1 clove garlic 1 can corn, drained 1 1/2 -3 tsp chili powder 1 1/2 tsp salt 1 can black beans, drained 1 small (8 oz) can tomato sauce, (if you like more sauce may add: olives, bell pepper, mushrooms) Cook meat, onion and garlic, drain. Stir in tomatoes with liquid, corn, beans, chili powder and any other ingredients. Heat to boiling and pour into un-greased baking dish (I used 9x13, but suggested 9x9x2 or similar) 1 cup cornmeal 1 cup milk 2 eggs beaten 1/4 cup flour 1 cup cheese Mix cornmeal, flour, milk and eggs. Pour over meat mixture. Sprinkle with cheese. Cook at 350 degrees, 40 minutes until golden brown. NOTE: a less meat version is 1/2 pound ground beef, no sausage, 2 cans of black beans, 2 cans of corn and everything else the same above. --------------------------------------------------------------------------------- 19. Hamburger Corn Casserole 1-1/2 lbs. hamburger 1 cup chopped onion 1 can whole kernel corn 1 can cream of mushroom soup 1 can cream of chicken soup 1 cup sour cream 2-1/2 cup egg noodles, cooked 3/4 tsp. salt 1/4 tsp. pepper 1 cup buttered bread crumbs Brown hamburger and onion. Add corn, undiluted soups, sour cream. Add noodles; stir thoroughly. Spoon into 2 quart casserole dish. Top with buttered bread crumbs. Bake until bubbly, about 30 minutes at 350 degrees. --------------------------------------------------------------------------------- 20. Tex Mex Casserole 1 to 1 1/2# lean ground beef 1 TBSP cumin 1/2 tsp ground oregano 1/2 cup chopped onion 1 can pinto or black beans, drained 1 can mexicali corn, drained 1 can Campbell's Nacho or Cheddar Cheese Soup 3/4 cup salsa ( or to taste) frozen hash browns, enough for a 1# layer, or you can use Tater tots (onion flavored) 6-8 oz. shredded sharp cheddar cheese, or half and half cheddar and jack cheeses. Brown ground beef, onion, cumin and oregano. In large casserole (2 1/2 - 3 qt) layer ground beef, beans, then corn. Mix together undiluted soup and salsa and spread over corn layer. Top with frozen potatoes and bake at 350 degrees for 50 - 55 minutes or until hot and potatoes browned. Top with shredded cheese and bake an additional 5 minutes or so until melted. Serve garnished with warmed salsa and low fat sour cream. --------------------------------------------------------------------------------- 21. Oven Burritos 1 lb. lean Ground Beef 1 package Taco Seasoning Mix 1/2 cup Onion, finely chopped 1 can Cream of Mushroom Soup 1 cup Sour Cream 1 package of Burrito-size Tortillas 2 cups Cheddar Cheese, shredded Dash or two of Paprika 2 Tbs. fresh Parsley or Cilantro, chopped Pre-heat oven to 325-F degrees and prepare a 1 1/2-quart casserole dish. Brown the ground beef with the taco seasoning mix as directed on the manufacturer's package. Add the chopped onion to the seasoned beef mixture and sauté until the onions are transparent. In a separate mixing bowl, blend together the cream of mushroom soup and sour cream. Fill each tortilla with the beef mixture and top with grated cheese. Roll up the tortilla, tuck the corners, and place it in the baking dish. Cover the filled tortillas with the mushroom soup sauce and sprinkle the top with paprika and chopped parsley or cilantro. Serve warm from the oven with refried beans for a complete meal. --------------------------------------------------------------------------------- 22. Cheesy Chili Casserole 1 lb ground beef 1 12 oz can corn 1 8 oz can tomato paste 1 T chili powder 1 8 oz jar of cheese whiz 4 cups tortilla chips 1/2 c chopped tomato Brown meat and drain. Stir in corn, tomato sauce and chili powder. Add 1/2 c cheese whiz and stir until melted. Spread 1 cup meat mixture onto bottom of pan (use a 9" round cake pan) top with chips. repeat the layering twice, ending with the meat mixture. Bake 20 mins at 350. Top with remaining chips, chopped tomato and cheese whiz. Bake until the cheese whiz is melted. Put all the meat in the pan and top with one layer of chips. --------------------------------------------------------------------------------- 23. Shepherd's Pie 1 LB of ground beef 1 chopped onion 1 Can Tomato Soup 1 Can Green Beans Mashed Potatoes Grated Cheese Brown the ground beef with the onion. Drain off any fat. Add the Tomato Soup and Green Beans. Put into a large casserole and cover with Mash Potatoes (I usually put extra potatoes on). Cover with grated cheese. Bake uncovered at 350 for approximately 45 minutes. -------------------------------------------------------------------------------- 24. Western Macaroni 1 pkg. macaroni and cheese 1 lb. lean ground beef 1/2 c chopped celery 1/4 c chopped green pepper 1/4 c chopped onion 1 can corn, drained 1 8 oz. can tomato sauce salt and pepper to taste Prepare macaroni and cheese as directed on box. Brown meat, celery, green pepper, and onion. Drain*. Stir in corn, tomato sauce, and macaroni and cheese. Pour into casserole dish--top with grated cheese if desired. Bake at 350 degrees for 15 to 20 minutes. --------------------------------------------------------------------------------- 25. Seven Layer Dinner In a casserole dish layer: 4 potatoes, peeled and sliced 1 onion 1/2 c. rice (not minute rice) 1 lbs. hamburger (uncooked) 1 large can tomatoes cut up 1 green pepper Salt and Pepper Bake covered for about a hour at 350. --------------------------------------------------------------------------------- 26. Cottage Pie This has a likeness of Shepherds Pie only with a gravy based sauce instead of tomato. 1-1/2 lbs. ground beef 1 small onion, chopped 1/4 tsp. salt 1/8 tsp. pepper 1/8 tsp. marjoram 2 cups brown gravy 2 cups mashed potatoes 1/2 cup Cheddar cheese 2 tsp. butter Brown ground beef and onion in skillet; drain. Stir in spices and gravy and heat until bubbling. Pour into a 2-qt. casserole dish. Stir cheese into mashed potatoes and spread atop meat mixture. Dot with butter. Bake, uncovered, at 400º for 30 minutes or until potatoes are lightly browned. Yield: 4 servings. --------------------------------------------------------------------------------- 27. Crock Pot Meat Loaf 16-18 cheese crackers 1 sm. onion, chopped 2 tbsp. green pepper, minced 1/4 c. chili sauce 1/2 c. milk 2 eggs, slightly beaten 3/4 tsp. salt 1/8 tsp. pepper 1 1/2 lbs. lean ground beef Crush the crackers. In mixing bowl combine crumbs with onion, green pepper, chili sauce, milk, eggs, salt and pepper; mix in ground beef. Form into a 6 or 7 inch round loaf. Place in a slow cooking pot. Cover and cook on low for 6-8 hours or until done. --------------------------------------------------------------------------------- 28. Stuffed Peppers 1 package spicy rice 4 bell peppers 1-2 pounds of ground beef 1 1/2cups shredded mozzarella Preheat oven to 350o. Cut the tops out of the green peppers, clean the seeds out, and rinse. Put peppers in a big pot of water and boil them while you do steps 4-5. When they turn a lighter shade of green, they're done. Turn them off and let them sit while you finish. 4. Cook rice (directions on package). 5. Brown and drain the hamburger (see directions on this page). Mix the hamburger, rice and 1 cups of cheese. Place the peppers in a casserole dish big enough to hold them side by side. Spoon the rice/hamburger mixture into the peppers. When they are level at the top, spread the rest around them. Spread the rest of the cheese over the mixture IN the peppers. Cook at 350o for 30 minutes. --------------------------------------------------------------------------------- 29. Sweet and Sour Meatballs Meatballs: 1 pound hamburger (chuck or better is best) 1/2 tsp. salt 1/4 tsp. pepper 1/2 c. chopped onion 1 egg 1 c. oatmeal Mix and make into balls. DO NOT BROWN! Sauce: 1/2 c. brown sugar 1/4 c. lemon juice 1 can tomato soup Mix and pour over meatballs. Cook 1 of these ways: Crock-pot: 2-3 hours on high (if making double recipe use larger crock-pot and increase time to 7-8 hrs.) 350 oven for 1 to 1 1/2 hrs (turn over 1/2 way through). Top of stove 1-2 hours The best part of this recipe is that you can make them ahead, freeze in the sauce and cook at your leisure. Serve over noodles, mashed potatoes or just by themselves. Also great at a potluck lunch. --------------------------------------------------------------------------------- 30. Beef Pastitsio 1 lb. ground beef 1 cup chopped onion 1 can (15 oz) tomato sauce 1/2 tsp salt 1/2 tsp dried oregano 1/4 tsp pepper 1 garlic clove, minced 2 cups uncooked elbow macaroni 1 cup (4 oz.) shredded cheddar cheese 1 egg, beaten CHEESE SAUCE: 3 tbl. butter or marg., melted 3 tbl. all-purpose flour 1 1/2 cups milk 1/2 tsp. salt 1 cup (4 oz.) shredded cheddar cheese In a skillet, cook beef and onion until meat is browned and onion is tender; drain. Stir in tomato sauce, salt, oregano, pepper, and garlic. Cover and simmer for 15 minutes. Meanwhile, cook macaroni according to package directions; drain and rinse. Combine macaroni, cheese and egg; set aside. For cheese sauce, melt butter in a heavy saucepan. Stir in flour; cook until smooth and bubbly. Stir in milk; cook and stir for 5 minutes or until smooth and thickened. Remove from the heat and stir in salt and cheese. Spoon half of the macaroni mixture into the bottom of a greased 13in x9-in. x 2 in. baking dish. Cover with meat mixture; top with remaining macaroni. Spread sauce over the top. Bake at 350 degrees, uncovered, for 30 minutes or until heated through. Let stand 5-10 minutes before serving. Yield: 6-8 servings. --------------------------------------------------------------------------------- 31. Beef and Wild Rice Casserole 1 1/2 lb. ground beef 1 medium onion, chopped 1 cup uncooked wild rice, rinsed 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted 1 can (10 3/4 oz.) condensed chicken noodle soup, undiluted 2 soup cans water In a skillet, brown ground beef with onion until the beef ins browned and the onion is tender; drain. Place in a 3-qt. casserole. Add all remaining ingredients and mix well. Cover and baker at 375 degrees for 1 hour and 20 minutes, stirring often. Yield: 6-8 servings --------------------------------------------------------------------------------- 32. Cheesy Casserole 1 lb. ground beef 1 can (10 3/4 oz.) condensed tomato soup, undiluted 1 tsp. salt 1/8 tsp. pepper 1 cup small curd cottage cheese 1 cup (8 0z.) sour cream 6-8 onions with tops, sliced 8 oz. medium noodles, cooked and drained 1 cup (4 oz.) shredded cheddar cheese In a skillet, brown beef; drain. Add soup, salt and pepper; simmer for 5 minutes. Remove from the heat. In a large mixing bowl, combine cottage cheese, sour cream, green onions, and noodles. Layer noodle mixture alternately with meat sauce in a greased 2-qt. casserole. Cover and baker at 350 degrees for 25 minutes. Sprinkle with cheese; return to oven for 5-10 minutes or until cheese melts. Yield: 6-8 servings --------------------------------------------------------------------------------- 33. Pizza Casserole 1 lb. ground beef 1 pkg. (3 1/2 oz.) sliced pepperoni 1 onion, chopped 1 green pepper, chopped 1 can (4 oz.) sliced mushrooms, drained 7 oz. Vermicelli, cooked and drained 1/3 cup butter or margarine, melted 1 can (16 oz.) tomato sauce, divided 1 cup (4 oz.) shredded Swiss cheese 4 cups (16 oz.) shredded Mozzarella cheese 1/2 tsp. dried oregano 1/2 tsp. dried basil Green pepper rings, optional In a skillet, cook ground beef, pepperoni, onion, and green pepper until beef is browned and vegetables and tender. Drain. Stir in mushrooms; set aside. Combine vermicelli and butter in a 13in. x9-in. x2-in. baking dish; toss noodles to coat evenly. Pour 1 cup of tomato sauce over noodles. Spoon half of the meat mixture over noodles. Combine Swiss and mozzarella cheeses; sprinkle half over remaining meat and cheese mixtures. Pour remaining tomato sauce over cheese layer. Bake, uncovered, at 350 degrees for 25-20 minutes or until bubbly. Garnish with green pepper rings if desired. Yield: 8-10 servings --------------------------------------------------------------------------------- 34. Meat-And-Potato Squares 1 lb. ground beef 1 egg 1/4 cup milk 1 tsp. salt 1 tsp. prepared mustard 1/4 tsp. pepper 1 cup dry bread crumbs 1/2 cup chopped onion 1 pkg. (16 oz.) frozen shoestring French fries Ketchup, optional Combine first eight ingredients in a large mixing bowl; mix well. Set aside. Place half of the potatoes in the bottom of a greased 8-in. square baking dish. Spread meat mixture evenly over potatoes on top. Bake, uncovered, at 400 degrees for 30 minutes or until the meat is cooked and the potatoes are lightly browned. Cut into squares. Serve with ketchup if desired. Yield: 6 servings --------------------------------------------------------------------------------- 35. Beef and Potato Cassserole 4 cups frozen potato rounds 1 pound ground beef 1 pkg. (10 oz.) frozen chopped broccoli, thawed 1 can (10 3/4 oz.) condensed cream of celery soup, undiluted 1/3 cup milk 1 cup (4 oz.) shredded cheddar cheese, divided 1/4 tsp. garlic powder 1/8 tsp. pepper Place potato rounds on the bottom and up the sides of 9x13 in. baking dish. Bake at 400 degrees for 10 minutes. Meanwhile, brown beef; drain. Place beef and broccoli over potatoes. Combine celery soup, milk, 1/2 cup chedder cheese, garlic powder and pepper. Pour over beef mixture. Cover and bake at 400 degrees for 20 minutes. Top with remaining cheese. Return to oven for 2-3 minutes or until cheese melts. Yield: 6 servings --------------------------------------------------------------------------------- 36. Oriental Beef Skillet 2 packages instant ramen noodles -- oriental flavor 2 cups water 1 pound lean ground beef 1 bunch scallions -- sliced 16 ounces frozen oriental vegetables 1 tablespoon soy sauce Break the Ramen noodles into a medium bowl. Sprinkle with just one seasoning packet. Cover with 2 cups of boiling water, stir and allow to sit while you prepare the remaining ingredients. In large skillet or wok, brown ground beef over medium heat until cooked. Drain. Add the scallions and sprinkle with the contents of the remaining seasoning packet. Cook for an additional minute. Add the noodles and the water in which they were soaking, the frozen vegetables, and the soy sauce. Cover and bring to a simmer. Cook until the frozen vegetables are tender, about 5 minutes. Yield: 4 to 6 servings. --------------------------------------------------------------------------------- 37. Moussaka in Minutes A 20 minute skillet version with all the flavors of the original Greek dish. 2 cups (12 oz) orzo 1 1/4 - 1 1/2 pounds ground beef 2 teaspoons olive oil 1 large onion (for 1 cup chopped) 1 eggplant (12 - 16 oz, for 4 cups cubed) 1 can tomato sauce (8 oz) 1/4 cup ketchup 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cinnamon 1 container (10 oz) Alfredo Sauce 1/4 cup already grated or shredded Parmesan cheese Bring 2 1/2 quarts of unsalted water to a boil in a covered 4 1/2 quart or larger pot. When the water reaches a rapid boil, add the orzo and cook 7 minutes. Heat the oil over medium-high heat in a 12 inch cast-iron or other heatproof skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Begin cutting the eggplant into 1-inch squares, leaving the peel on. Set aside. Brown the meat. Add to eggplant, tomato sauce, and ketchup to the skillet and stir to mix. Cover, and boil until all the meat is no longer pink and the eggplant is soft, about 6 minutes. Stir frequently to prevent sticking, taking care not to make the eggplant mushy. Meanwhile, add the nutmeg and cinnamon directly to the container of Alfredo sauce. Stir well. Drizzle the sauce evenly over the skillet. Sprinkle the Parmesan cheese evenly over the meat mixture and place under the broiler until the top is bubbly and just begins to brown, 2 to 3 minutes. Drain the orzo and serve the meat over a bed of orzo. Yield: 6 servings. --------------------------------------------------------------------------------- 38. Joe's Special A very tasty and satisfying one-dish meal. This classic recipe San Francisco diner recipe is from The Los Angeles Times. 1/2 lb fresh spinach, chopped; OR 10 oz frozen chopped spinach, defrosted 1 tablespoon olive oil 1 tablespoon butter or margarine 1 pound ground beef 1 small onion, diced 1/2 teaspoon dried basil, crushed 1/4 teaspoon dried marjoram, crushed 1/4 teaspoon dried oregano, crushed 1 teaspoon salt 1/4 teaspoon black pepper 4 eggs If using frozen spinach, place in strainer and drain well. Heat oil and butter in large, heavy skillet. Add ground beef and cook, stirring, until browned and crumbly. Drain. Add onion and cook until tender but not browned. Stir in basil, marjoram, oregano, salt and pepper. Stir in drained spinach and cook until liquid in spinach has evaporated. Beat eggs, add to meat mixture and cook, stirring, until eggs are set. Yield: 4 servings --------------------------------------------------------------------------------- 39. Instant Beef Pie 1 package refrigerated crescent rolls (8 roll pkg) 1 pound lean ground beef 1 medium onion, chopped 12 ounces beef or mushroom gravy 10 ounces frozen peas, thawed 1/2 cup shredded cheddar cheese 1 large tomato, sliced into 6 slices Preheat oven to 350 degrees. Unroll dough and separate into triangles. Arrange to cover the bottom of un-greased 9-inch pie pan. Press together to form lower crust. Bake 10 minutes. Meanwhile, in large skillet, brown beef and onion; drain excess fat. Stir in gravy and peas; cook until heated through. Pour mixture into crust. Sprinkle with cheese. Bake 10 to 15 minutes or until crust is brown and cheese is melted. Arrange tomato slices over pie; bake 2 minutes more. Yield: 6 servings. --------------------------------------------------------------------------------- 40. Heartland Beef & Rice 1 1/4 lb. ground beef 1 teaspoon olive oil 1 large onion, chopped 2 tsp garlic, minced 1/4 tsp black pepper 8 oz pre-sliced mushrooms 1 green bell pepper, chopped 2 tsp Worcestershire sauce 1 can beef broth (14 1/2 oz) 1 can cream of mushroom soup 2 1/4 cups instant rice salt to taste 1/2 cup finely shredded sharp Cheddar cheese Brown beef; Add onion. Cook until beef is brown and onion is clear and soft. Add the garlic, black pepper and mushrooms, and green pepper. Add the Worcestershire sauce. When the meat is browned, stir in the beef broth, mushroom soup and rice. Cover the skillet and bring to a boil. Boil until the rice is tender and absorbs most of the broth, about 5 minutes. Stir from time to time, keeping the skillet covered as much as possible. Season the mixture with salt, then sprinkle with the cheese. Cover and cook just until the cheese melts, 1 to 2 minutes. Serve at once. Yield: Serves 6 generously. ---------------------------------------------------------------------------------